Food Technology Program Overview

Food Technology Program
Established in the 2006-2007 academic year, the Food Technology Program at İznik Vocational School is a practice-oriented educational program. Our goal is to train a workforce capable of assuming the role of "Food Technician"—qualified personnel equipped with a wide range of knowledge and skills. Graduates are trained to ensure foods are produced, packaged, and stored in accordance with health regulations, and are competent in conducting and interpreting sensory, physical, chemical, and microbiological quality control analyses. The program is currently staffed by two academic experts in the field.
Qualification Awarded
The Food Technology Program operates under the fifth-level degree system in higher education, comprising 120 ECTS credits. Upon successful completion of the program and fulfillment of all program requirements, students are awarded an Associate Degree in Food Technology (titling them as "Food Technicians").
Admission and Registration Requirements
Candidates must hold a high school diploma (or equivalent) and must have obtained a sufficient score on the University Entrance Exam.
To obtain an associate degree from the Food Technology Program, students must successfully complete all compulsory and elective courses (totaling 120 ECTS) and achieve a minimum Cumulative Grade Point Average (GPA) of 2.00 out of 4.00.
Additionally, this program requires the completion of a mandatory 30-workday internship.
Program Competencies
1. Utilization of Food Processing and Production Technologies: Gaining the skills to plan, implement, and supervise food production processes.
2. Food Safety and Quality Control: The ability to apply food safety standards and quality control methods.
3. Hygiene and Sanitation Management: Competence in implementing hygiene and sanitation practices in food production environments.
4. Food Analysis and Testing: The ability to use techniques for analyzing and testing food samples.
5. Legal and Regulatory Knowledge: Understanding and applying legislation and legal regulations regarding food.
6. R&D and Innovation: Participating in new product development and the improvement of existing products.
7. Occupational Health and Safety: Applying occupational health and safety rules in food production.
8. Teamwork and Communication: Effective communication and teamwork skills in multidisciplinary working environments.
9. Technological Monitoring and Innovation: Following and applying developments in food technologies.
10. Operation and Management in the Food Sector: The ability to take part in production, marketing, and management processes within the food industry.
Program Objectives
By harnessing the power of various fundamental disciplines within the educational system, the program aims to instill innovative approaches in students. The ultimate objective is to train qualified technical personnel who possess scientific and ethical values, can adapt to developing technologies, and have superior practical skills compared to engineers, specifically for small, medium, and large-scale food production enterprises. In this context, it is envisioned that graduates will make significant contributions to the ever-evolving food sector.
Program Learning Outcomes
1. Providing Basic Knowledge and Skills in Food Technology: To provide students with fundamental knowledge and practical skills in food production, preservation, analysis, and quality control.
2. Teaching Food Safety and Hygiene Standards: To ensure the production of health-safe products by adopting food safety, hygiene, and sanitation rules.
3. Developing Legal and Regulatory Awareness: To teach legal regulations regarding food and gain the ability to comply with them.
4. Developing Innovative and R&D Capabilities: To gain skills in developing new products, improving existing ones, and generating innovative solutions.
5. Enhancing Analytical and Experimental Work Abilities: To develop the ability to perform food analyses and tests, solve problems, and conduct research.
6. Strengthening Teamwork and Communication Skills: To gain effective communication and teamwork skills in multidisciplinary studies.
7. Raising Individuals with Professional and Ethical Values: To instill behaviors appropriate to professional ethics, responsibility, and sustainability principles.
8. Increasing Employability in the Food Sector: To equip graduates with the knowledge and practical skills that will ensure their employability in the sector.
9. Tracking and Applying Technological Developments: To develop the skill of following and applying current technologies and innovations.
Occupational Profiles of Graduates
Graduates of the Food Technology Program can work as "Food Technicians" in:
• The Public Sector: Institutions affiliated with the Ministry of Food, Agriculture and Livestock, the Institute of Public Health, Municipalities, Provincial Health Directorates, etc.
• The Private Sector: Enterprises producing fruit and vegetable products, meat and dairy products, vegetable oil and cereal products, fermented products, the catering/ready-meal industry, private laboratories, and related R&D and quality control laboratories.
Vertical Transfer Opportunities
Candidates who successfully complete their associate degree education and obtain a valid score on the Vertical Transfer Exam (DGS) may transfer to the following bachelor's degree programs, within the quotas determined by the Council of Higher Education (YÖK):
• Food Engineering
• Nutrition and Dietetics
• Plant Protection (Faculty of Agriculture)
• Chemistry (Faculty of Arts and Sciences)
Exams, Assessment, and Evaluation
To register for courses at the beginning of the term and to take the final exam, students must attend at least 70% of theoretical classes and 80% of applied classes.
Students are subject to at least one midterm exam and one final exam for each course. The contribution to the passing grade is 40% for the midterm (which may include homework, lab exams, quizzes, etc.) and 60% for the final exam. All exams are evaluated out of 100 points.
There is a requirement to score at least 50 points on the final exam.
Students who receive AA, BA, BB, CB, or CC letter grades are considered to have passed the course. DC and DD grades are "conditional pass" grades; for a student to be successful in a course with a DC or DD grade, their Cumulative GPA must be at least 2.0.
Graduation Requirements
To obtain an Associate Degree in the Food Technology Program, students must successfully complete all compulsory and elective courses (equivalent to a total of 120 ECTS) and have a Cumulative GPA of at least 2.00 out of 4.00.
Additionally, there is a requirement to complete a 30-day internship. Students who successfully complete all courses in the 2-year education plan and hold at least 120 ECTS are awarded the Associate Degree in Food Technology.
Facilities
Our school features technologically equipped classrooms (with projectors and internet connections), an internet-connected food laboratory, a library, and a conference hall.
Curriculum
CLICK HERE FOR THE COURSE PLAN.
Contact Information
Address: Selçuk Mahallesi, Üyücek Mevkii, Hastane Caddesi, İznik-Bursa / TÜRKİYE
Tel: +90 224 294 26 68
E-mail: iznogis@uludag.edu.tr
Lecturer Dr. Barış SÖNMEZ (Program Chair)
Bursa Uludağ University
İznik Vocational School
Food Technology Program
İznik / BURSA
Phone: +90 224 757 61 63 (Ext: 61831)
E-mail: bariss@uludag.edu.tr
Lecturer Dr. Berrak DELİKANLI KIYAK
Bursa Uludağ University
İznik Vocational School
Food Technology Program
İznik / BURSA
Phone: +90 224 757 61 63 (Ext: 61810)
E-mail: bdelikanli@uludag.edu.tr

 

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